Ingredients

• 1/4 cup canola oil, divided
• 2 eggs, lightly beaten
• 1 tablespoon chopped ginger
• 1 tablespoon chopped garlic
• 1 carrot, finely diced
• 2 stalks celery, finely diced
• 3 links Chinese sausage, sliced
• 1 small bunch scallions, sliced, divided
• 4 cups cooked white rice
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice wine vinegar

Instructions

1. Watch how to make this recipe.
2. Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.